Processing of coffee beans two processing methods of raw coffee beans

Washing type (wet method)

Remove the pulp from the outer layer of the coffee cherry and soak it in a large cement tank filled with water. After fermentation, the water-washed coffee will have a distinctive and clear flavor. The fermented coffee beans are washed with clean water, then removed from the water and dried in the sun or machine. Finally, the peel and silver peel are removed by a sheller, which can be screened and divided into different grades of raw coffee beans.

Drying (dry method)

The treatment is to spread the coffee cherries widely on the exposure field for two weeks and sweep them with a rake several times a day so that the coffee beans can be dried more evenly. When dried, the coffee beans are separated from the skin, and the dried pulp and peel are removed by a sheller, then screened and divided into different grades.

Both washing and drying can produce the best quality coffee. Generally speaking, water-washed coffee has distinct acidity and consistent flavor, while dry coffee has lower acidity and more varied flavor. Colombia, Kenya, Costa Rica, Guatemala, Mexico, and Hawaii all use water washing methods. Most of the coffee produced in countries including Brazil, Ethiopia and Indonesia is dried, but some water-washed ones are also produced.